0.0 – 0 reviews • Mushroom
| Level: |
Easy |
| Total: |
15 min |
| Prep: |
10 min |
| Cook: |
5 min |
| Yield: |
4 servings |
Ingredients
- 3 tablespoons mirin
- 3 tablespoons olive oil
- 3 tablespoons light soy sauce
- 3 tablespoons rice vinegar
- 9 ounces dried soba noodles
- Few dashes sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 6 shiitake mushrooms, sliced
- 1 teaspoon light soy sauce
- 6 sun-dried tomatoes, sliced
- 1/4 cup sliced kalamata olives
- 2 tablespoons peanuts, toasted and very finely chopped
- Large handful arugula leaves
Instructions
- For the dressing: In a small bowl, combine the mirin, olive oil, soy sauce and vinegar and mix well.
- For the salad: Cook the noodles according to the instructions on the packet. Drain and refresh under cold water, then add a few dashes of sesame oil to keep them from sticking and set aside.
- Heat a wok over high heat and add the vegetable oil. Add the garlic and mushrooms and stir-fry until the mushrooms begin to soften, 1 to 2 minutes (adding a splash of water if necessary to facilitate cooking). Season with the light soy sauce and remove from the heat.
- In a large serving bowl, add the noodles, mushrooms, sun-dried tomatoes and olives. Toss, and then pour the rice vinegar dressing over the salad. The dish is best kept refrigerated and served chilled.
- When ready to serve, sprinkle with ground peanuts and arugula.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
419 |
| Total Fat |
18 g |
| Saturated Fat |
2 g |
| Carbohydrates |
55 g |
| Dietary Fiber |
2 g |
| Sugar |
2 g |
| Protein |
13 g |
| Cholesterol |
0 mg |
| Sodium |
1004 mg |